Food and Safety Final Crossword

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Across
  1. 3. must be cooked to at least 155F for a minimum of 15 seconds
  2. 12. is a common symptom associated with diseases that are transmissible through food
  3. 13. of a food serving place has the responsibility of delivering safe quality food
  4. 14. on hands can cause food poisoning
  5. 17. foods can increase your risk for food poisoning
  6. 18. the food establishment in a clean condition helps employees to realize and practice other cleanliness practices
  7. 19. control points are factors that must be controlled in order to serve safe food
  8. 21. plan is required for food processors
  9. 22. workers who are sick must not be allowed to work with the food while the person is sick
  10. 23. materials must be stored separately from foods
  11. 26. utensils or other devices must be used to prevent bare hand contact with ready to eat foods
  12. 28. must be cooked to at least 145F for a minimum of 15 seconds
  13. 29. foods must be stored at or below 41F
  14. 30. equipment still needs to be done even if it looks clean
Down
  1. 1. meats must not come in contact with other foods
  2. 2. during the inspection might be to the food worker or person in charge
  3. 4. must be cleaned frequently to make sure that leftover food particles don't stay and contaminate other foods
  4. 5. sources must be approved at food establishments
  5. 6. is a common symptom associated with diseases that are transmissible through food
  6. 7. are found everywhere including our hands nose and throat and clothing
  7. 8. in charge has the responsibility of an employee in addition to training of food employees
  8. 9. must be cooked to at least 145F for a minimum of 15 seconds
  9. 10. must be cooked to at least 165F for a minimum of 15 seconds
  10. 11. authority has the responsibility of conducting inspections to make sure that the food is safe for the people eating it
  11. 15. is a common symptom associated with diseases that are transmissible through food
  12. 16. foods must be stored at or above 135F
  13. 18. and other pests are a threat to public health
  14. 20. foods must be cooled from 135F to 41F within 4 hours
  15. 24. foods must be accomplished to 165F within a two hour time frame
  16. 25. properly doing this to hands helps remove germs from hands
  17. 27. germs grow well when left at temperatures between 41F and 135F